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| Content Provider | World Health Organization (WHO)-Global Index Medicus |
|---|---|
| Author | Bezerra, L. S. Barbosa, A. M. Carvalho, G. G. P. Simionato, J. I. Freitas, J. E. Araújo, M. L. G. M. L. Pereira, L. Silva, R. R. Lacerda, E. C. Q. Carvalho, B. M. A. |
| Description | Author Affiliation: Bezerra LS ( Federal University of Bahia, School of Veterinary Medicine and Animal Science, Animal Science Department, Salvador, BA 40170-110, Brazil. Electronic address: lai.santana@hotmail.com.); Barbosa AM ( Federal University of Bahia, School of Veterinary Medicine and Animal Science, Animal Science Department, Salvador, BA 40170-110, Brazil.); Carvalho GG ( Federal University of Bahia, School of Veterinary Medicine and Animal Science, Animal Science Department, Salvador, BA 40170-110, Brazil.); Simionato JI ( Technological University of Paraná, Londrina, PR, Brazil.); Freitas JE ( Federal University of Bahia, School of Veterinary Medicine and Animal Science, Animal Science Department, Salvador, BA 40170-110, Brazil.); Araújo ML ( Federal University of Bahia, School of Veterinary Medicine and Animal Science, Animal Science Department, Salvador, BA 40170-110, Brazil.); Pereira L ( Federal University of Bahia, School of Veterinary Medicine and Animal Science, Animal Science Department, Salvador, BA 40170-110, Brazil.); Silva RR ( State University of Southeast Bahia, Itapetinga, BA, Brazil.); Lacerda EC ( Federal University of Rio de Janeiro, Rio de Janeiro, RJ, Brazil.); Carvalho BM ( Federal University of Minas Gerais, Montes Claros, MG, Brazil.) |
| Abstract | Replacement of soybean meal by peanut cake was evaluated on the meat quality of 45 Dorper × Santa Inês crossbred lambs. Animals were distributed in a completely randomized design, with five treatments and nine repetitions, and fed Tifton-85 hay and a concentrate mixed with 0.0%, 25.0%, 50.0%, 75.0% or 100.0% peanut cake based on the dry mass of the complete diet. The longissimus lumborum muscle was used to determine the proximate composition, physical-chemical characteristics and fatty acid profile. Significant differences (P<0.05) were found for the crude protein and ether extract levels, with average values of 23.38% and 2.15% in the sheep meat, respectively. The physical-chemical characteristics of the loin were not affected (P>0.05) by the diets. The fatty acid profile was affected by peanut cake supplementation for myristic, myristoleic, palmitoleic, linolenic and arachidonic fatty acids. Peanut cake can be added in the diet of lambs no effect on physical-chemical characteristics. However, the total replacement of the soybean meal altered the proximate composition and fatty acid profile of the meat. |
| File Format | HTM / HTML |
| ISSN | 03091740 |
| Journal | Meat Science |
| Volume Number | 121 |
| e-ISSN | 18734138 |
| Language | English |
| Publisher | Elsevier |
| Publisher Date | 2016-11-01 |
| Publisher Place | Great Britain (UK) |
| Access Restriction | One Nation One Subscription (ONOS) |
| Content Type | Text |
| Resource Type | Article |
| Subject | Food Science |
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